The 10,000-square-foot space occupied by Hill Country Barbecue Market in Brooklyn has been reconfigured as a collection of food stations. A breakfast stall will serve coffee and new Hill Country items like doughnuts and breakfast tacos. Other stalls will sell Texas barbecue, fried chicken and pizza. Nickie’s, the company’s first Tex-Mex outlet, will have burgers and tacos. And on the second floor will be a reincarnation of Hank’s Saloon, a venerable dive bar in Boerum Hill that’s set to close at the end of the year. Hank’s at Hill Country will have snacks and craft beers on tap. The owners of Hank’s are working with Hill Country to achieve the right vibe. All these goings-on will be in the hands of the chef Steven Ferdinand.

Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.

A version of this article appears in print on , Section D, Page 7 of the New York edition with the headline: To Enjoy: A Wonderland of Tastes Comes to Hill Country. Order Reprints | Today’s Paper | Subscribe